Gnocchi Dolci di Natale

This is my own variation of the most ancient and traditional dish for an Umbrian Christmas. It calls for pasta to be cut into squares, boiled, then dressed with the walnut mixture and eaten cold. I don’t like cold pasta at the best of times – especially not when it’s sweet and chocolatey – but the walnut mixture is so good and easy to make that I decided to use it in this way instead. Serve with chilled Vin Santo as an unusual end to a Christmas feast.